Method
1. With oiled hands, evenly press dough into a greased 9 x 13 inch pan. Using your fingertips, make
indentations in the dough.
2. C over and let rise in a wa rm place for 30 minutes or until almost double in size. While the dough
is ri s i n g , select the topping and prepare.
3. In a skillet, heat olive oil.
For garlic-cheese topping — stir in oregano and garlic then immediately remove from heat.
For Greek topping — add onions and cook until onions are soft but not brown, approximately 5
minutes.
4. Use fingers to press dimples into dough again. Spoon topping mixture evenly over dough. Sprinkle
with remaining ingredients.
5. Bake at 400°F/205°C for 20 minutes or until done.
F O C ACCIA DOUGH
1 1/2 pounds
1 loaf
water 80°F/27°C 1 cup
o l i v e oil 1/3 cup
s u g a r 2 tsp
s a l t 1 tsp
bread flour 3 cups
a c t i v e dry ye a s t 1 1/2 tsp
P ro g r a m 1 0
A d d at the beep:
d ried Italian seasoning 1 tsp
Garlic-Cheese To p p i n g
o l i v e oil 1/4 cup
d ried oregano 1 1/2 tsp
g a rl i c , coarsely chopped 1/3 cup
Pa rmesan cheese, gra t e d 1/3 cup
s a l t 1/4 tsp
Greek Style To p p i n g
o l i ve oil 1/4 cup
onion, thin sliced 1 cup
d ried oregano 1 1/2 tsp
Feta cheese, cru m bl e d 1/3 cup
bl a ck olive s, sliced and dra i n e d 1/4 cup
s a l t 1/4 tsp
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